Key Lime Pie
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The official pie of Florida, Key Lime Pie has been a quintessential dessert for generations. Created over a century ago, this beloved pie has since become popular all over the world. This Key Lime Pie recipe is easy to make, incorporates a double dose of lime flavor and the freshness of sour cream for a truly memorable dessert eating experience!
I LOVE key lime pie. That’s right, “Love” with a capital “L”. It may in fact be my most favorite pie. Which is no surprise considering this is one of the very first recipes I published on my blog back in 2013 (wow, has it been that long??). And I have to tell you, I’ve tried many recipes including more complicated and time-consuming ones, but not one has been better than this one. For all its simplicity, it is beyond delicious!
What is Key Lime Pie?
Key lime pie is a popular dessert that originated in the Florida Keys, a chain of islands at the southern tip of Florida in the United States. It is believed that it was created by the region’s early settlers sometime between the late 19th and early 20th century. It features the famous key limes that are native to the region. Small, tart, and wonderfully fragrant, they are stars of the show. Key lime pie is traditionally made with simply the juice of key limes and sweetened condensed milk in a graham cracker crust pie shell. Key Lime Pie is a quintessential Florida dessert and has since become world renowned.
This easy key lime pie recipe is made with an entire 3/4 cup of freshly squeezed key lime juice along with a whole tablespoon of fresh lime zest for a double dose of delicious key lime goodness. We’re also adding sour cream which provides a wonderful freshness to contrast the sweet-tartness of the lime juice. Sweetened condensed milk forms the creamy base of the filling.
Interesting factual tidbit of the day: Did you know that condensed milk has been around since at least the 13th century? Condensed milk is milk that has had the water removed, enabling it to have a very long shelf life. This method of preparing milk enabled children and adults throughout the centuries before refrigeration was invented to enjoy regular access to milk. World War I revived the market for condensed milk and it has been part of regular food production since.
What Are Key Limes?
Key limes (Citrus aurantiifolia), also known as Mexican limes or West Indian limes, are native to Southeast Asia where they have been cultivated for centuries and have a long history of culinary and medicinal applications. They were later introduced to the Americas by Spanish in the 16th century, including Florida where they are known as Key limes.
Key limes have a higher acidity level, are more fragrant, and have a stronger flavor than standard Persian limes found in grocery stores.
Florida is very proud of their key limes. In 1965, Florida State Representative Bernie Papy, Jr. called for a $100 fine against anyone advertising Key Lime Pie that was made with regular limes. The bill never passed, but Key Lime Pie has since been designated the official pie of the State of Florida.
Can I Use Regular Limes For Key Lime Pie?
Yes. Key limes are more acidic and have a stronger flavor than the common Persian limes found in grocery stores, but if you can’t access them you can absolutely substitute regular limes. Just don’t tell former Florida State Representative Bernie Papy Jr. (see above)!
Note: Once you’ve combined the ingredients you’ll note how liquid-y the filling is and you’ll wonder if you perhaps did something wrong or the recipe left something out. Don’t worry, it means you did things RIGHT! The liquidy filling will miraculously firm up through the baking process – an interesting chemical reaction that occurs between the lime juice and the sweetened condensed milk when heated.
Key Lime Pie Recipe
This homemade key lime pie is super easy to make.
First start with the graham cracker crust:
- Preheat the oven to 375 degrees F. Place the graham cracker crumbs, sugar and butter in a bowl and stir until thoroughly combined. Press mixture into a 9-inch pie plate and bake for 7 minutes. Let the crust cool completely before adding the pie filling.
Next make the pie filling:
- Preheat the oven to 350 degrees F.
- In a large non-metal bowl, combine the sweetened condensed milk, lime juice and zest, and the sour cream. Stir until thoroughly combined.
- Pour the mixture into the graham cracker crust and bake for about 10 minutes. Make sure to not brown it.
- Let the pie cool completely, then transfer it to the fridge to chill for at least a couple of hours before serving.
Enjoy!
For more fruity desserts be sure to try my:
- Peach Crisp
- Rhubarb Crisp
- Cherry Clafoutis
- Pineapple Cake
- Risalamande
- French Almond Plum Cake
- German Apple Cake
- German Plum Cake
- Rhubarb Streusel Cake
- Lemon Zucchini Bread
- Lemon Meringue Pie
- Orange Buttermilk Cake
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Key Lime Pie
Ingredients
- For the Pie Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons butter
- For the Pie Filling:
- 28 ounces (two 14oz cans) sweetened condensed milk
- 3/4 cup fresh key lime juice (can substitute regular limes if necessary)
- 1 tablespoon key lime zest (can substitute regular lime zest if necessary)
- 1/2 cup plus 2 tablespoons sour cream
Instructions
- To make the crust, preheat the oven to 375 degrees F. Place the graham cracker crumbs, sugar and butter in a bowl and stir until thoroughly combined. Press mixture into a 9-inch pie plate and bake for 7 minutes. Let the crust cool completely before adding the pie filling.
- To make the pie filling, preheat the oven to 350 degrees F.In a large non-metal bowl, combine the sweetened condensed milk, lime juice and zest, and the sour cream. Stir until thoroughly combined. Note: Be sure to scoop out every last bit of the sweetened condensed milk.Pour the mixture into the graham cracker crust and bake for about 10 minutes. Make sure to not brown it.Let the pie cool completely, then transfer it to the fridge to chill for at least a couple of hours before serving.Decorate and/or serve the pie with whipped cream.
Nutrition
Originally published on The Daring Gourmet May 13, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Hi–I live in Germany, agree the Leibnitz cookies are a fine alternative, but am not sure what to substitute for the key limes?
Hello…not being American, I am wondering….what/ where/ how do you create Graham cracker crumbs??
Hi Naya! Graham crackers are a rectangular-shaped sweet “cracker”/cookie. They’re crumbled and use as the pie crust in this recipe. I don’t know what country you live in, but there are many alternatives you can use. For example, I grew up in Germany and in England. In Germany you can use Leibniz cookies and in England digestive biscuits are a great substitute. You just pound them in a ziplock plastic bag or put them in a food processor until they become crumbs. This pie is delicious – I hope you give it a try!
I made this today for my mom’s birthday and it was a HUGE hit. I had never even eaten key lime pie prior to making this so I had no idea how it was supposed to taste. Everyone LOVED it. Thanks for the great recipe! This one went straight into my recipe binder.
That’s wonderful, Erika! I’m so happy to hear it was such a big success! Thank you for making it and for your feedback!
Just wanted to let you know that I made this for my husband for Father’s day because he absolutely loves Key Lime Pie but I have always been too scared to make it! Once he got a piece of it he said, and I quote “this is restaurant quality. This is something that you should bring to every family gathering, like at Christmas”. I’m guessing he liked it ;-). Thanks so much for the recipe! The only tiresome thing – squeezing juice out of 40 key limes to get the 3/4 cup!
Hi Ambrey, thank you for your feedback and I’m so happy it was such a success!! And you’re absolutely right about the labor intensive tiny key limes! Which is why I sometimes cheat and just use regular limes ;) Or, if he insists you use the “real deal” you can quote back to that Key Lime Pie-loving husband of yours: “You’d like me to make Key Lime Pie for our family gathering tomorrow? Anything for you, honey! The pile of limes is over there, just let me know when you’re finished juicing them and I’ll do the rest :)”
Hi, Just wondered if the taste is really altered by using regular limes? Thought it may be difficult to find Key limes in Ohio?
Hi Sherril! I’ve found key limes in most of the national grocery chains here in WA when in season so I would think they’d be available in OH as well. I will confess, I’ve used regular limes several times and have been just as happy with the results (but shhhh, don’t tell anyone I said that ;)
It sound delishious! I am just wondering, why would you have to bake the filling, could you not just chill it since there is no egg or flour in it?
Hi Frederica! That’s a great question! It has to do with a really interesting chemical reaction that occurs between the lime juice and sweetened condensed milk when heated. Baking it enables the ingredients to become firm and set.
I made this last weekend. Mmmmm, mmmmmm! A perfect summer pie!
Awesome, so glad you liked it, Susan! Thanks for making it and for your feedback!
Just came over from mmb. Of course I clicked directly on the dessert category :).I went through a phase of buying frozen Sara Lee key lime pies weekly several years back. Perhaps now I will revisit my old cravbing with this slightly more sophisticated version ;). Looks delicious!
Hi Nancy! No chemicals or trans fats, plus tastes a heck of a lot better…yes, definitely an upgrade from Sara! Yes, I agree it’s time to revisit your past addiction ;) Thanks for visiting and let me know what you think if/when you make it!
Haven’t had a key lime pie in years. Thanks for the reminder of how delicious one can be. I’m pinning your recipe!
You are so welcome for the reminder! :) This pie is so quick to prepare and results are phenomenal. Nothing quite like a key lime pie…so creamy and refreshing.
RT @gregor_fajfar: Key Lime Pie http://t.co/6KEoblXif2
RT @gregor_fajfar: Key Lime Pie http://t.co/6KEoblXif2
Key Lime Pie http://t.co/6KEoblXif2
Key Lime Pie http://t.co/R6RtC1xGfM
This pie looks heavenly!!! so fresh and summery :) Love it!!
Thanks, Amy! It’s *very* difficult to stop after one slice (and I have a lot of self-control!). Thanks for stopping by! :)
i love this! definitely going to try it! i never knew that snippet of history about florida and their key limes. very interesting :) thank you!
Hi Tori! It’s a very “fail safe” recipe – you’re going to love it!
I don’t even want to think about the calories and carbs in this! It will never make it into my eating plan, but it sounds absolutely wonderful. And thank you for sharing about the history of key limes and where they really come from. I like learning interesting new (to me) facts.
Haha! Just limit it to one slice and you’ll be just fine :) You know I focus “mostly” on healthy cooking with fresh ingredients, but there are occasions, like this one, when I make something naughty. And in those cases, I enjoy a slice and then quickly divvy the rest out to other eager palates ;)